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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's

by Victorinox

Estimate to be delivered 18 Dec - 21 Dec


The choice of culinary professionals for decades
Dishwasher safe construction
Built to the highest sanitary standards
Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durability
Ergonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficient
"Highly Recommended" for over 20 years by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment
Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
Swiss item #: 5.2063.20 is imprinted on the blade. This is the same exact knife as 40520, 47520, 45520, and 47520.US2. The only difference is how the knife is packaged.
Multipurpose chef's knife designed for chopping, mincing, slicing, and dicing with razor sharp, laser-tested, tapered knife edge is ground to form an exacting angle, to hold a sharp edge longer and ensure maximum cutting performance and durability
Ergonomically designed, non-slip Fibrox Pro handle provides a sure grip and easy handling even when wet, making each knife safer and more efficient
"Highly Recommended" for over 20 years by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment
Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
Swiss item #: 5.2063.20 is imprinted on the blade. This is the same exact knife as 40520, 47520, 45520, and 47520.US2. The only difference is how the knife is packaged.


A great all-rounder. Your favorite and ours, the 8"" Fibrox Pro Chef's Knife can handle nearly every kitchen task imaginable. “Highly Recommended” for over 20 years by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment, this Chef's Knife is preferred due to its comfortable handle, superior weight and balance, and razor sharp edge that rarely requires re-sharpening. Tested against dozens of other chef’s knives, some with price tags nearly 10 times the cost of this knife, the 8” Fibrox Pro Chef’s Knife is still the one to beat!

An all-purpose chef's knife is an essential tool in every kitchen. The Fibrox Pro 8"" Chef’s Knife is optimally weighted with high-quality, lightweight European steel that reduces hand and wrist fatigue, making it feel less like a knife and more like an extension of the hand. Perfectly suited for dicing onions, mincing shallots, chopping herbs, crushing garlic, slicing meats of all varieties, and shredding cabbage, its versatility will quickly make it your go-to knife.

At 8"", this knife offers the heft needed to complete larger tasks effortlessly, while still allowing for perfect maneuverability on smaller tasks that a larger, bulkier knife may not be able to accomplish as easily. The overall shape of the blade, with a long, sloping curve, lends itself to “rocking” very well, allowing one to mince and chop with ease, while the flat spine allows you to comfortably press down on the blade when extra power is needed to slice through hard-skinned items like acorn, or butternut squash.

The ergonomic, non-slip patented Fibrox Pro handle was designed to minimize wrist tension while providing a secure, comfortable grip no matter the size of your hand or where you are gripping the handle. Both lightweight and durable, the textured handle offers perfect balance and feels secure even when greasy or wet, allowing for precise and effortless cuts every time.

For all of these reasons, Fibrox Pro cutlery has been the choice of culinary professionals for decades, and also due in part to the fact that it is hygienic and dishwasher safe. The National Sanitary Foundation (NSF) certifies that this product is made to the highest sanitary standards, so you can cut with confidence.

Whether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve one’s culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.

Please NOTE that this item ships with the International item number 5.2063.20 on the blade and not 47520, 40520, 45520, or 47520.US2, but is the same 8"" Fibrox Pro Chef's Knife.

Formerly Forschner
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.

In 2011 Victorinox began marketing all its product lines, including kitchen knives, under the common umbrella name by which the company is now popularly known – Victorinox Swiss Army.

Care and Use
Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!

Hand Washing
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.

While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.

Maintaining your Knife’s Edge
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but remember that a honing steel will not sharpen a dull knife. Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. During use, a knife edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects. In this case, honing is necessary to straighten the edge of the knife. After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, you’ll need to sharpen with a Swiss Sharp Handheld Sharpener (49002) or bring to a professional for re-sharpening.

History and Heritage
In 1884, Master Cutler Karl Elsener opened a cutlery shop in Ibach, Switzerland. There, he and the cutlers’ union he formed produced the finest steel cutlery, finished with the now-famous proprietary edge preferred globally by professional and home cooks. In 1891, Karl supplied the Swiss Army with its standard issue Soldier’s Knife and in 1897 with the Officer’s Knife. In 1921, after the death of his mother, Victoria, and with the advent of stainless steel, then known as “inoxydable” and used in the production of his cutlery, Karl changed the name of the company to Victorinox. It is from those humble beginnings that a worldwide icon was born.

Today, Victorinox is still owned and operated by the Elsener family, and both the company and family still resides in the small village of Ibach, Switzerland.

Customers Reviews

A great way to try Victorinox/Forschner.

5.0 out of 5.0 by Hey Vin on June 5, 2014
***About Victorinox Knives in General***
For those who are completely new to the Victorinox (formerly Forschner) brand of knives, it's like this: These knives are NOT super high-end knives intended to impress cutlery snobs. They're workhorses that perform nearly as well as - and, depending on the knife - as well or better than high-end forged instruments costing three times as much. No joke.

Q: Will they look as good as my super expensive Japanese or German knives?
A: No. They will not. They're really simple-looking. Some might even say that they look crappy. Your high-end Japanese or German cutlery will absolutely shame Victorinox Forschner knives in terms of appearance.

Q: Will they perform as well as my super expensive Japanese or German knives?
A: Maybe. If not, it will be a very close race. Think 80%-100% of the performance at 30% of the cost. Additionally, the Victorinox knives - because they're not forged - are very light. (My mom has arthritis and I got her a bunch of Victorinox knives after trying them myself. She LOVES them, and experiences much less fatigue than she did with her previous knives, which were 15 year-old Henckels.)

Q: Will they perform better than my KitchenAid, Cuisinart, or other knives that came in a set costing $30-$100?
A: Those knives will run in terror from Victorinox Forschner knives. You will find yourself using far less muscle when slicing things with Victorinox Forschner knives, if you're used to a crappy $50 box set.

Q: What's the deal with the handle? Fibrox? What's that?
A: Fibrox is Victorinox' name for a specially-textured handle material, which I'm pretty sure is just a proprietary plastic compound. This is going to sound weird, but Fibrox kind of has the texture of a cat's tongue... meaning it's a little rough. The weird thing about Fibrox - and the one reason - aside from durability and cutting performance - that so many line cooks rely on these, is the fact that they do NOT become slippery when the knife or your hands are damp. (Again, my aging mom loves that about these knives. She routinely cuts with wet hands, so she feels that these are safer than her Henckels.)

Q: So... what's the difference between the Victorinox Fibrox knives and the Victorinox Swiss Classic knives?
A: The only difference is the handle; the blades are identical, from what I've seen. (I have Fibrox-handled knives, and we bought my mother-in-law Swiss Classics.) I recommend Fibrox, to be honest. The Swiss Classic handles are good, but they are not quite as grippy-when-wet as the Fibrox knives, so I like the Fibrox ones for the extra margin of safety. That said, you'll find that the Swiss Classic knives are more likely to come as a set, which can save you a little money over buying individually.

Q: What about durability? Some people are saying they don't hold an edge.
A: In my own experience, they hold an edge commendably well. Put it this way: My wife and I cook dinner 4-5 times per week, and on top of that, these knives also get the brunt of our general, daily use (cutting bread, etc.). We mainly spread this workload across just *three* Victorinox Fibrox knives, and we've had these knives for just under a year. During that time, I've had to run them over a honing steel (also a Victorinox item) just twice, and after honing, they are good as new. I'm sure that eventually, they'll need professional sharpening, but it's been almost a year, and I can imagine going another year before they really need professional work... and even then, they might be okay with just a honing steel.

***About THIS Knife***
Okay, so *this* knife is a bit odd. It has a full-sized handle (pretty much the same as the rest of the Fibrox line), but the blade is a chef's knife blade that looks like it got hit with a shrink ray. To be perfectly honest, I find that this knife gets WAY more use than our chef's knife; it seems like for 70% of kitchen tasks, this is *just enough* knife.

Actually, I really like it's middle-of-the-road size, and I HIGHLY recommend it as a first Victorinox knife, for someone who just wants to "see what's so great about" them. In a sense, it's a "gateway" knife. You can get a feel for the brand, their handles, and their blades, and then make your future buying decisions with your experience in mind... and if you hate it... then it's not like you're out a ton of money.
Comparing Wusthof, Cutco, Victorinox, and Wolfgang Puck

5.0 out of 5.0 by L. Lapio on December 11, 2013
I own multiple Chef's Knives with varying quality. I own a cheap Wolfgang Puck cutlery set that I purchased for $35 at Sams Club (which includes the Chef's Knife). I also own a Cutco Chef's Knife that I received as a gift almost 10 yrs ago. I recently purchased a Wusthof Cook's Knife based on America's Test Kitchen recommendation, and I received this Victorinox as a gift.

Let me cut to the case before I go into details:
I'm shocked at how good this knife is for the price. This is without a question, the best Chef's Knife for the price.

Here is what I like about each:
-Victorinox is very sharp and cuts precisely. Includes a plastic sheath to protect the knife when not in use.
-Wolfgang Puck has very little I like about it besides the price.
-Cutco has a contoured handle that feels very comfortable in your hand. It has stayed sharp with minimal sharpening required over the last decade. The quality is good.
-Wusthof is the only one with a very good, balanced weight. Quality is also the best. Also is very sharp and cuts precisely.

Here is what I don't like about each:
-Victorinox has a plastic handle that feels a little cheap, and the weight is not very heavy or balanced.
-Wolfgang Puck does not stay sharp or cut very precisely. Doesn't have a good weight either.
-Cutco has an okay weight. Heavier than the Victorinox and Wolfgang, but not as balanced or heavy as the Wusthof.
-Wusthof doesn't have many negatives besides the price.

I end up using the Victorinox more than the other knives, because I don't have to worry about the care or damaging it as much since it's a fraction of the price, and it works really well. If I'm cutting up quite a few items, I'll use the Wusthof because the weight does help to make it a little less work in the end.

If you want the best knife, purchase the Wusthof, but if you want a good knife for a good price, this is definitely the one to go with.
I got the wife's approval

5.0 out of 5.0 by W. Kwok on September 16, 2016
For months, I had been telling my wife that I wanted to get a chef's knife. She told me that we didn't need one because we already had one (Faberware). I explained to her that a "real" chef's knife would make the existing knife in our cupboard look like a plastic knife. Well, maybe I exaggerated, but not by much.

This knife came protected in a plastic blisterpak that was easily removable. The handle has a very comfortable grip and the material is slightly textured so that even having water on this knife means that it won't slip out of your hands. Does it look fancy? Nope. Does it work pretty well as a chef's knife? YES!

When comparing this against our current Faberware, there is just no comparison. The Victorinox truly made the Faberware feel like it was a plastic knife. My wife pulled out some tomatoes and sweet potatoes to do the test with me. First of all, we cut up a sweet potato using the knives side by side. The Faberware had to chop into the potato like a meat cleaver. She used the Victorinox next and it cut into the sweet potato with a lot more ease, but not enough to convince her just yet. She said that they were about the same. I told her she probably wasn't using it right since she also chopped the sweet potato with the knife with the same force as if it were a meat cleaver. I told her she should use a rocking motion like the way chefs do it on TV. No matter. Next, she sliced into some tomatoes with the Faberware and it looked like she had no problem. She then did her best to cut a thin slice from the tomato. The slice was maybe 1/4 of an inch. Next, she took the Victorinox and it sliced through the tomato like butter. Her face brightened, but what came next was even better. She was able to cut a slice of the tomato so thin that it was like wax paper. She was so pleasantly surprised that she kept cutting thin slices for about 5 more minutes. She went back to the Faberware to try to do the same and just couldn't. The knife slipped from the tomato whenever she tried to slice it as thinly as the Victorinox. To try to make it a fair fight, I sharpened the Faberware several times to make sure it wasn't under-performing due to a dull blade. Same result. The Faberware couldn't hold a candle to the Victorinox in our tomato cutting tests. She held the Victorinox in her hand and remarked, "So this is what chefs use in the kitchen, huh?" I said, "Yeah, and you should listen to me more." Long story short, she was amazed and approved of my purchase. Get this knife if you have been suffering from "plastic" knife syndrome.
Home Chef Best-Buy

5.0 out of 5.0 by Doc1 on December 21, 2017
This knife is commonly found in meat processing plants on the West Coast through out the upper midwest. It's a stamped, heat-treated, commercial grade, gyuto-style knife. In design it's a tad more French influenced than German or Japanese. Thinner blade, edged on both sides not just one side like a Japanese knife. When looked at through a 5x, the SS grain is very uniform (also confirmed by America's Test Kitchen). Out of the box it is already very sharp.

So, this is a softer steel knife. Meat processors love these because the quality is very good and the softer steel is easy for workers to hone quickly. It is easy to hone right back to a razor. As long as your aren't attempting to chop through a bone with this, you likely will never need to use a whetstone.

As a utility kitchen chopper / slicer, it's about as good as it gets under $80. The handle is grippy and larger. The blade is tall, has a good amount of rocker. And it is stainless steel so it's about as easy to take care of as anything in your kitchen. $35 is the going rate unless you purchase in bulk from a commercial kitchen store. But even then a 5-pack runs you about $31/ea.

I recommend it because:
1. The quality is very good for what it is.
2. Super easy to take care of.
3. A useful design.
4. Good grip.
5. Nothing is better at this price-point up to $80.
This knife really is a great knife. Not only is it a superior knife ...

5.0 out of 5.0 by jhudgins on October 13, 2016
This knife really is a great knife. Not only is it a superior knife with an exceptional price. Yes, you can pay hundreds of dollars for a better carbon steel knife but for the price, this one is hard to beat. It handles well in the hand. More importantly, you can achieve a razor sharp edge relatively easily with this knife. We had been using one of those cheap block of knife sets from Kitchen Aid. I had often tried getting a razor edge on the chef's knife and never could get more than an OK edge on that thing. I had always thought it was just my own skills lacking. It may well be my skills keeping me from my razor edge but if so, the Victorinox must be made of a steel that even the most amateur sharpener can bring on an edge fit to slice paper or tomatoes or whatever you have a need or desire to slice. It's a great knife at a great price. I'm not sure what a more expensive knife would bring to the table that this knife can't.
A Truly Amazing Chef's Knife!

5.0 out of 5.0 by p_rod on September 7, 2016
First of all, I have had all sorts of knives over the years, but I have never owned a knife quite like this one. Since I have always been successful in 'avoiding' the kitchen for decades (yes, I can BURN water when trying to boil it!); I now just try to 'assist' the Chief Cook and Bottle Washer with food prep and clean-up.

We both watch a fair amount of cooking shows and I am always amazed at how well and how fast some of these chefs can slice and dice something. I do realize that I will not ever achieve the speed these people do, I do value my fingers, all of them, but it sure is nice having a knife that really slices down through whatever you are cutting with extremely little effort.

This knife is well balanced, and it just "feels right" when it is in your hand. If using the techniques the pros suggest when cutting things, this Victorinox Chef's knife makes short work of any cutting or chopping job you may have.

I know that if I take care of this knife, I will never have to purchase another one...that's why buying high quality in the first place makes so much sense. You spend a little more up front, sure; but it is worth it in the payback of a much, much longer lifespan.

This is my first, EVER, Victorinox knife for the kitchen (I do have a few Swiss Army knives), but it certainly will not be my last kitchen knife made by them!

And yes, I would strongly recommend this knife to anyone looking for something superior to almost anything available out there, especially at this price!

Cheers to all!

Best knives you will find unless you are willing to pay around $1,000 to cut things slightly better

5.0 out of 5.0 by Derek on September 12, 2017
It cuts things...and it cuts things well. What more do you need to know? Buy them already! Seriously though, we wanted to get some grown up knives because we like to cook and were tried of the low quality sets. I did my research and these are literally the best knives you can buy for the money (by the way, this is the same company that invented the Swiss Army Knife). Are you a professional chef? If not, you probably don't need that $300 chef knife and even if you were, I honestly doubt you would be able to tell that much of a difference. The blade came sharp, I keep it sharp with a honing rod and I bought a wet stone but have not had to sharpen it yet due to the honing rod doing what it should. The handle is very comfortable and the weight and balance make it easy to use. I enjoy using my Victorinox knives and have been impressed with all of them so far (have not had a chance to use the bread knife yet). I know someone is probably thinking, "but these are that pretty", do you want knives to cook with or wall art? Would you pay more money to fly coach if that meant they put a laminated Monet poster behind every headrest? Even if you aren't sure, buy these and you can always upgrade the ones you need to later and either have a backup or gift this to someone more grateful (just kidding, its your money so buy what you want :) If you are reading this and don't already know, do not put your knives in the dishwasher. If you do not plan to hand wash your knives, you aren't ready to invest the money into good knives yet since it will ding up the blade turning your nice knives into...well, sharp butter knives.
Sharp Knife!!!

5.0 out of 5.0 by Anne on November 30, 2016
This is indeed a SHARP knife. I wanted to try it out as soon as I got it so I was prewashing it in the sink and sliced my finger nicely - so be aware that this is "well-sharpened" upon arrival. If the handle wasn't so cheap and cheesy, I would give this 5 stars. As it stands, the quality of the handle is not the same high quality as a knife which cut everything as if it was butter. The price of the knife is not that high either so maybe the company felt it could cut corners in the handle and put the production money in the knife instead. Makes sense to me and I can live with that. I like the knife and highly recommend it.
My love affair with this knife continues. Last night,at first I thought there was something wrong with my potatoes because the knife sliced through them as if they were butter but with nice clean edges. Oh my- simply impressive. My love just keeps growing. However, I am still disappointed with the company. I have gotten over the fact that the quality of the handle does not fit the quality of the knife. However everytime I put this beautiful knife into the cheap bendable plastic sheath that the company calls a " knife guard", I cringe. It is not washable on the inside and is more like temporary packaging.
Now, if the manufacturer reads these reviews, this is my advice to you: My other favorite knife is a gorgeous green plastic paring knife from Kuhn Rikon. It is sharp and designed as a total package. It comes with a heavy-duty molded plastic knife guard that is a joy to behold. It has a well-defined guard on the sheath. The sheath has 3 holes in it to faciltate cleaning. Even the plastic handle is nice. I LOVE LOVE LOVE everything about this knife. If Kuhn Rikon can put together this kind of knife and shealth package for $7.00 retail price, I suspect you can do a bit better with the handle and sheath guard for your more expensive chef knife.

For me, I have decided to search AMAZON to see if I can purchase a sheath for this knife separately.

12/4 Afternoon.
Ok, I have gone full circle on this knife. I went out looking for a knife sheath and after all my complaining above I find that Victorinox sells sheaths especially made for this knife. While I was out there, I also read more reviews ( there are thousands of positive reviews) and many experienced chefs indicate that the knife handle is nice and does not slip as a smoother handle might when it gets wet. Well, the lightbulb went on. I think they are right. I also went looking for their paring knife and again found an incredible number of glowing reviews. Also found a smaller chef's knife. I am hooked. So I bought one of each of them and another sheath to go with each as well as a glove to protect my fingers now that I will have all of these beautiful and sharp knives!!

I guess you could say I have gone ga ga over these knives and so I had no choice but to raise this knife 5 stars. I am simply in LOVE. LOL

Thank you Vitorinox!
Good steel, but odd angle of handle to blade makes it sit wrong in my hand

3.0 out of 5.0 by Steve B on December 1, 2017
Stays sharp and hones with a steel very well. It's now my primary go-to knife in the kitchen until I find a better replacement. The bad thing about it is that the handle angles up toward the end which makes the blade sit tip-up in your hand. For me, at least, this is not a comfortable nor normal position for any use. It took a bit of getting used to and now I can use it safely, but this is the first knife I've used that when first using it, I accidentally stabbed my hand, requiring stitches. If you get one, please be cautious.
Very well designed and thought out

5.0 out of 5.0 by C. Yang on March 16, 2018
While the knife looks really basic, there are several reasons why it's one of the most popular knives in the world.

First, the handle. The handle is made of plastic that is roughly textured (to me, it seems like a blend of glass fiber reinforced nylon and elastomers). The handle is fairly thick and chunky, but is extremely comfortable to hold. From my experience, the downfall with many knives is that with the classic knife's grip (with index finger over the bolster), you can end up fatigued after repeated chopping, particularly with hard items like carrots and squash because most of the force is going through your index and middle finger. Because the Victorinox handle is chunky, the bolster is very supportive, and because the way the grip is shaped allows you to use more of your ring/pinky finger strength, the forces are more evenly distributed throughout the handle and you can use this knife for hours comfortably. Unlike with wooden handles, the texture also prevents the knife from slipping even when wet or slick with oil. My only gripe with the handle is that the textured finish can collect junk and require careful rinsing at times to bring back to a deep matte black finish.

Secondly, the blade. The shape of the blade is pretty much "just about right" for most tasks. What I mean by this is that the belly is deep, deeper than most Japanese knives but not as deep as say, Kramer knives; it also has a very nice curve profile. This makes it easy to rock fast while still allowing you to make accurate straight cuts. The blade itself is also fairly thin at the spine and comes with a 18 degree (I believe) angle, which combined with the handle makes it relatively easy to chop through things like squash. Edge retention is very good (though clearly not as good as some of the higher end knives I've used); I have resharpened mine to 15 degrees and it doesn't require frequent resharpening; when I do sharpen it, the edge comes back very easily. The blade also doesn't corrode even when I do the unthinkable (putting it into a dishwasher).

Overall, the best way to sum up this knife is that it feels extremely well thought out. It's clear that the designers/engineers tried to address the best compromises for this knife, and selected the proper materials to hit this very low price point- this makes the knife an absolutely great value and one of the best examples of how a chef knife should be designed as a kitchen tool. You can always pay more for chef knives with more exotic blades and handles (or name brands...), but the Victorinox Fibrox is tough to beat from an actual useability and performance standpoint.